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Espresso Slushy

By: Team Ifairer | Posted: 20-02-2015
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Espresso Slushy, recipes, espresso slushy, desserts, 
drinks, main course, tea time recipes
Ingredients

3/4 cup sugar,1/3 cup instant espresso,1/4 cup lemon juice,2 tablespoonslemon zest,1 pint heavy cream.

Method
In a medium saucepan over high heat, combine the sugar and 6 cups of water. Bring to a boil. Cook until all the sugar dissolves. Remove from heat, add the espresso, mix, and let steep for 10 minutes. Strain the liquid into a shallow pan  Add the lemon juice and zest.

Place the pan in the freezer. Using a fork, crush the mixture every 30 minutes until it is firm but not frozen hard should be slightly slushy, about 2 hours. To serve, spoon the slush into glasses or bowls. Deespresso    rizzle with cream and garnish with more zest if desired.


Tags :
recipes,espresso slushy,desserts, drinks,main course,tea time recipes

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